Game day is right around the corner and if you still can get over the Packer game like me, you know it’ll be a struggle watching tomorrow. 🤦‍♀️ Who are we kidding, I’m only there for the halftime show and commercials! And if you’re not a football watcher, it’s just another (hopefully) relaxing Sunday. Not many people have been in the stadium this year and that means everyone missed out on the good old soft pretzels and processed nacho cheese, which is undoubtedly the best. Whenever I got to go to a stadium it wasn’t about who’s going to win, well maybe a little, it was how much yummy food I could stuff in. Funnel cake, Twinkies, dip n’ dots, nachos, hot dogs, pretzels… but above all pretzels and funnel cake are the best. Bring on the carbs!

If you’re a last minute planner and needs some game day snacks, you are going to NEED these soft pretzels! If you’re torn between sweet and salty, this recipe is just for you! Make half of the batch salty with a spicy nacho sauce, or half sweet with cinnamon sugar and homemade caramel sauce. You get the best of both worlds! (My inner Hannah Montana self is coming out 🤣)

Anywaaayy… these pretzels are the absolute bomb! Crispy outside, soft center and coated in salt or cinnamon sugar. And we can’t forget the sauces! Spicy nacho cheese and homemade caramel sauce… aaaaahh!

Now, of course you can go buy the frozen soft pretzels from your local grocery, but nothing beats fresh pretzels that are soft, chewy, and warm.

I love a good cheese sauce, but this caramel might have my heart. It’s soooo buttery, rich, and perfect on everything.

What You Need

• Flour
• Brown Sugar
• Salt
• Instant yeast
• Water
• Baking Soda
• Butter
• Water for boiling and brushing
• Pretzel Salt
• Eggs for brushing
• Sharp Cheddar
• Milk
• Red Pepper Flakes
• Ground Pepper
• Heavy Cream
• Sugar
• Vanilla Extract
• Flaky Sea Salt

Ok, I know that looks like a long list, but pretzels are easier than you think. Similar to bread, you make a yeasted dough, twist it up, bake them, and make the sauces!

Also, I am obsessed with this mini dutch oven pot!! My best friend gifted it to me for Christmas and I’ve been looking for a reason to use it since. So far I only have 1, but the I think the little pot needs some buddies. Grab one here!

How to Make the Soft Pretzel Dough

There aren’t any hidden secrets to pretzel making, but having a few tips in mind will help you make them perfect every time!

Start by melting the butter in the microwave or on the stove. Let it sit.

In a medium bowl, whisk together your flour, salt, yeast, and brown sugar. (You can also use a stand mixer fitted with a hook attachment, which is best for dough.)

Add butter and warm water to the flour mixture. Stir with a fork and then continue to mix the dough with your hands. Or, you can mix on medium with the attachment until a soft dough forms.

Remove the dough from the bowl and knead for 5 minutes.

Once the dough forms, add it to a large lightly greased bowl. Cover with a towel and proof for 1 hour in a warm place.

Once proofed, fill a large pot with water and baking soda. Bring to a boil. Pre-heat the oven to 450 F.

Punch a hole in the center of the dough and remove it from the bowl. This releases all of the air and makes it easier to roll. Divide the dough into 12 equal parts using a kitchen scale. My dough was around 1,044 grams and each ball of dough was about 87 grams, but yours could be a little different.

Take a ball of dough and roll it into a 24″ rope. Make sure all parts of the rope are equally sized. Turn the rope into a U shape. Cross over the top two strands and then twist them together. Then pull the ends to the bottom of the pretzel and tightly seal so the pieces stick together. Don’t be afraid to pinch it tightly, it will puff up once baked. Continue this for all your pretzels before continuing.

Add 2 pretzels to your baking soda bath and boil for 30-40 seconds. What does this do? The baking soda bath makes the pretzels slightly puff and prevents them from baking up too much in the oven and spreading. It also gives the pretzels their signature crunch outside and chewy center. Continue this for all your pretzels.

Place 6 pretzels on a large cookie sheet. I used 2 large cookie sheets. Whisk the egg and water together to create an egg wash. Brush the egg wash over the pretzels and sprinkle with pretzel salt.

Bake for 12-14 minutes until the outside is a dark golden.

Once baked, spray the sweet pretzels with non-stick spray or brush with melted butter. Sprinkle cinnamon sugar over the pretzels. Leave the salty ones plain.

How Do I Know When the Dough is Kneaded Enough?

When it comes to yeasted dough, there are a few things to look for to ensure you have the best dough.

• If you press your fingers into the dough and the prints fill back in fairly quickly, the dough is all set!
• To test if your dough is kneaded enough, pull some dough between your fingers to create a “windowpane.” If you can stretch it and gets thin, almost as if you can look through it, it’s good. If you try to stretch the dough to look through the “windowpane” and it breaks, continue kneading.

Forming the Best Pretzels

As a kid I always loved going to the mall watching the Wetzels stand whip up pretzels in half a second. I still don’t know how they do that super fast twist but here are my best tips and pictures so you can make the best pretzels. You want them to taste good, but look great as well.

1. Start by forming the dough into a long rope, 24″ to be exact. Form the dough into a U shape.
2. Next, take the top of the U and cross it over in the center.
3. Take the cross and twist it together. Pull the ends to the bottom of the pretzel and tightly seal. Don’t be afraid to give it a good pinch.

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Why Do You Have to Do the Baking Soda Bath?

Have you ever wondered how pretzels just have that different taste than bread or other carbs? It’s the baking soda! The baking soda actually helps the pretzels with a few things.

1. It gives the pretzels that signature taste.
2. The baking soda prevents the pretzels from spreading too much in the oven.
3. It also makes the pretzels crunchy on the outside and chewy on the inside.

Who would have thought?!

Extra Tips for the Softest Dough

• Don’t over knead the dough. If you do, it could cause it to be tough and dry.
• Be careful on how much flour you are adding. If you add too much, the dough won’t be as soft and moldable.
• Let is actually rise in a warm place. This will really help the yeast to develop and make the dough very soft.
• Make sure to use warm water when mixing the dough. This helps activate the yeast more and get the dough going.

Making the Sauces

Why pick 1, when you can have 2 or more? You don’t! Dunk these pretzels in caramel, nacho cheese, mustard, ranch, chocolate sauce… you name it! Today we’re making homemade caramel and nacho cheese sauce.

Start by making the sauces while the pretzels bake and cool. I started with the caramel because it’s takes longer and it needs to sit. Now, I know what you’re thinking. CARAMEL?! Yes, I’ve struggled with it for years and seriously could never get it right, but thankfully I now have the best tips for you.

1. Add sugar and water to a heavy bottomed pan on medium heat. Only stir a little to combine the ingredients, but try and keep it off the sides of the pot. Now, I’ll let you in on a little secret, the heavy bottomed pan seriously matters. If you’re using a thin pan, the heat won’t distribute correctly and it could get too hot.
2. Let the sugar and water come to a boil and it will turn clear. This takes about 5 minutes. DO NOT STIR!
3. Next, continue boiling the sugar and water until the color begins to turn amber. Only lightly move the pot during this process. Move it in a swirl, but not too much. Try and get as little on the sides as you can, but also brush the sides of the pot with water on a pastry brush. This will prevent it from crystalizing and ruining the caramel. This process takes about 10-12 minutes. Again, DO NOT STIR!
4. Once the caramel turns brown, add the butter chunks and begin whisking non-stop. Don’t be crazy with it, but keep the movement going. Once the butter has incorporated, remove the caramel from the heat.
5. Slowly pour in the heavy cream while whisking until it’s a lighter brown and fully added. It’s very important you continue whisking during this.
6. Now, pour in the vanilla extract and sea salt. Whisk to combine. Set aside to cool in the pot for 30-45 minutes, then pour into a jar or container.

Now, cheese time!

1. In a large saucepan, add your butter. Once melted, whisk in your flour. It will be similar to a thinner paste.
2. Next, slowly add in the milk and continue to whisk until the mixture has thickened. This takes about 3-5 minutes.
3. Add in the cheese and spices. Whisk until melted and fully combined. If you have leftover cheese, you can also save it in a Tupperware and warm it up for another time.

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Saving Your Extras

Now let’s be real. Soft pretzels are really best the first day, but they’re still pretty good 1-2 days later. Just pop em in the microwave and dip. They won’t be as crunchy, but the warm softness will still be there.

Psst… this is the best option. 👉 Heat your toaster oven (or oven) to 450F. Spray the pretzels with non-stick spray or brush with melted butter, add more salt, and toast for 5-7 minutes until warm and crispy again.

In order to store your pretzels, add them to a Tupperware or plastic bag and set at room temp.

You can also easily save your sauces. Add them to a Tupperware. Save the cheese sauce in the fridge and warm up before use. Leave the caramel at room temp.

What to Do With Your Extras

Add your extra caramel on top of ice cream, other baked goods like brownies & cupcakes, pancakes/French toast, or just dip on everything!

Save your cheese in the fridge and warm it up before use. Add it to nachos, vegetables, hot dogs, Mac and cheese, tacos, and more.

Troubleshooting Your Pretzels & Dipping Sauce

Ok now you’ve made it this far, but still need some help? A few extra tips never hurt nobody!

• My pretzel dough is tough! – You most likely added too much flour or overworked the dough. Only knead the dough for 5 minutes. You’ll be able to stretch the dough between your fingers and almost see through it without the dough tearing. It will also be very soft and moldable.
• My pretzels aren’t golden brown! – Don’t forget to brush your pretzels with egg wash before baking. This gives the crust it’s signature crisp golden outside.
• The pretzels spread a lot in the oven! – Make sure to boil your pretzels in the baking soda bath before baking. This prevents the pretzels from baking up too much, while also giving them their signature taste.
• My cheese sauce is loose! – You have to let the milk mixture thicken before adding the cheese. This will help keep its shape but also not too liquidy like milk.
• The caramel is a disaster! – I’ve been there too many times and after several times of trial-and-error, I have just the tips for you. 1) Make sure you’re using a heavy bottomed pan. This actually matters. 2) Don’t adjust the heat during the process, keep it at medium. 3) Don’t stir the caramel, only occasionally swirl the pan. 4) Brush the sides of the pot with water to keep the caramel off the sides. This prevents crystallization. Read notes above for full details.

Hopefully that covers all the tips, but if you have more questions, pop em below or let me know on Instagram.

Want more yeasted dough treats? View our:

• Apple Crumble Cinnamon Rolls
• Small Batch Chai Spice Cinnamon Rolls
• Ultimate Super Sticky Buns
• Rosemary & Garlic Focaccia
• Cinnamon & Orange Morning Buns

Did you make this recipe? Let me know below or on Instagram @tuesday.treats or use #tuesdaytreats2016. I love seeing your creations!